Soy Glazed Chicken With Japanese Cucumber Salad

• Dinner
• ⏱ 35 min
• Easy
• Serves 2
• 704 kcal / serving
• 48 g protein
• 89 g carbs
• 17 g fat

Ingredients (16)

• 400 g boneless skinless chicken thighs
• 1 tsp salt
• 1 tsp black pepper
• 30 g cornstarch
• 1 tbsp (15 ml) oil
• 2 tbsp (30 ml) soy sauce
• 1 tbsp oyster sauce
• 1.5 tbsp (30 g) honey
• 1.5 tbsp minced garlic
• 3 Persian cucumbers, thinly sliced
• 2 tsp salt, for the cucumbers
• 1.5 tbsp rice vinegar
• 2 tsp brown sugar
• 1/2 tbsp soy sauce, for the salad
• 1 tsp sesame seeds
• 350 g cooked rice

Steps (7)

1. Toss the sliced cucumbers with 2 teaspoons of salt and leave for 15 minutes to draw out the water.
2. Season the chicken with the salt and pepper, then coat evenly in the cornstarch.
3. Whisk the soy sauce, oyster sauce, honey, and garlic in a small bowl.
4. Heat the oil in a large pan over medium-high heat and cook the chicken for 5 to 6 minutes per side until golden and cooked through, then remove it from the pan.
5. Pour the sauce into the pan, simmer for 45 seconds until syrupy, then return the chicken and turn to coat.
6. Rinse the cucumbers, squeeze them dry, and mix with the rice vinegar, brown sugar, 1/2 tbsp soy sauce, and sesame seeds.
7. Slice the chicken and serve with the cucumber salad and rice.

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